2963 Soufflé de Jambon à la Périgourdine

Method

Prepare a cooked ham soufflé mixture or a raw ham soufflé mixture.

Spread it in layers in a buttered soufflé mould alternating with layers of thick slices of truffle.

Smooth the final layer of mixture dome shape and sprinkle with chopped truffle. Cook in a moderate oven and serve immediately.

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